Priority is Providing Food Safety Training and Educational Self-Development Resources to Farmers, Food Service and Retail Service Professionals, Specialty Food Entrepreneurs, Manufactures, Distributors, Warehouses etc.
Everyone involved in the process of flow of foods from farms to table.

At times mission appears almost impossible to fulfill; however positive rewards surface from teaching ServSafe® and HACCP Certification programs is when graduates excel self-confidence, self-ownership plus strength in overall responsibilities to safeguard their businesses or operations while protecting products from potential risks, hazards and allergens from un-intentional, accidental or intentional contamination.

Why ServSafe® and HACCP Certification?

First and foremost is avoiding potential Biological, Physical and Chemical contaminates throughout entire phase of growing foods, handling, shipping and storage, to harvesting seafood etc. during the process of flow of food from farms to tables.

Second priority is food safety courses enlighten professional food handlers with techniques and values to eliminating or reducing pathogens from foods purchased to safe levels while assuring patrons that foods being served is safe to consume.

Food for Thought

Training to Excel, Owner Norm Milot, Certified Instructor and Registered Proctor, has experience and qualifications to assist all Food Service and Food Retail Professionals through self-development classes and related industry resources inspiring owners and associates at all levels within each organization to internalize current food safety best practices through continuing education.

ServSafe and HACCP

ServSafe® and HACCP Food safety sessions emphasize importance of preventing foodborne illness and ultimately an outbreak in the food service and retail industry.

Focus is specifically on the flow of food through the facility and related food-handling techniques to ensure that you and associates are receiving the right education and training.

ServSafe® Flow of Food

Purchasing

Receiving

Storing

Preparation

Cooking

Holding

Cooling

Reheating

Serving

HACCP follows Flow of Food plus Seven Science Based Principles

Follows identical Flow of Food path noted above

Conduct a hazard analysis.

Determine critical control points.

Establish critical limits.

Establish monitoring procedures.

Identify corrective actions.

Verify that system works.

Establish record keeping and documentation.

Food Service and Food Retail Sessions

ServSafe® Certification.

Food Handler Sessions.

HACCP Food Manager.

HACCP Employee.

ServSafe® Retreat.

HACCP Retreat.

Proctoring Service.

Re-Certification.

Re-Testing.

Resources and Workshops

Self-Development Resources.

Waiter Waitress Etiquette Dining Service Training.

Associates In-Service Training Workshops.

Pre-Regulatory Board of Health On-Site Inspection.

Consultant Services.

Training to Excel uses following books

Numerous food safety training books exist defining and re-directing paths through the Flow of Food within the industry; main intent is reducing or eliminating potential cross contamination to safely serve food to patrons.

Consider driving day prior to actual scheduled session or workshop and stay one or perhaps a second evening at Rosebelle’s Inn, after checking in at Inn maybe take an easy stroll into village to enjoy fine dining at popular Café Provence or other local establishment.

Consider driving to Brandon day prior to actual scheduled session or workshop and stay one or perhaps a second evening at Rosebelle’s Inn, after checking in at Inn maybe take an easy stroll into village to enjoy fine dining at popular Café Provence or other local establishment.